This apple sweet rolls recipe is about to become a recipe you won’t be able to live without! Fluffy sweet rolls filled with apples, cinnamon, a sticky caramel-y sauce and topped with a luscious icing. Hello perfect fall morning!
Fall has arrived, my friends! I’ve been debating which season I get most giddy and excited about. Winter is definitely last, no question. But I’m having the hardest time deciding between spring, summer, and fall. Each has its own excitement and fun! Fall brings comfy sweater, football, and all things apple!
What Ingredients Do You Need for Apple Sweet Rolls?
Don’t get overwhelmed with the size of this ingredients list! There are 4 different components to this recipe, and many of the ingredients are repeated between components so it’s not as really long as it looks. Here is what you will need:
- Whole Milk
- Instant Yeast
- Canola Oil
- Soy Lecithin
- Brown Sugar
- Corn Syrup
- Brown Sugar
- Powdered Sugar
- Heavy Cream
The measurements for each ingredient can be found in the recipe card below.
How to Make A Sweet Roll Recipe from Scratch
We are going to break this recipe down by the 4 different components, step by step. Let’s start with the rolls:
- Add the water and milk to a glass measuring cup and microwave until warm.
- Add the yeast and some sugar and allow the yeast to activate.
- In a separate glass measuring cup, add the buttermilk and warm it in the microwave. Then add it to the yeast mixture.
- Combine the sugar, salt, oil, butter and eggs into the bowl of a stand mixer.
- Add the yeast mixture and use the dough hook attachment to combine.
- Add the flour and soy lecithin and mix with the dough hook to combine.
- In an empty bowl, add a little oil. Place the dough in the bowl, turn it over once so both sides get covered in oil and cover the bowl with a towel.
- Let the dough rise until doubled.
- Punch the dough down and turn out onto the counter. Cover and let it rest while you make the sticky sauce and filling.
- Prepare your baking dish.
- In a small bowl, combine all the ingredients for the sauce and spread it all over the bottom of the baking dish.
- Combine all the ingredients (except the butter) for the filling a bowl.
- Roll out the dough in a rectangular shape. Spread the butter all over the top. Sprinkle the apple filling all over the dough.
- Roll up the dough starting on the long side. Pinch the dough shut when you reach the end.
- Slice into rolls using unflavored dental floss.
- Arrange in the baking dish. Allow the rolls to rest until they have doubled in size.
- Bake. Cover with foil for the last 10 minutes if they get too brown.
- Brown the butter. Allow it to cool.
- Combine all the ingredients in a bowl and whisk to combine.
- Drizzle on top of the baked rolls.
All the details can be found in the recipe card below.
What is Soy Lecithin?
Soy lecithin acts as an emulsifier so your bread will turn out softer and hold together well. It really takes the rolls to the next level, but you can skip it if you don’t have any.
What Apples are Best for Baking?
I like to do a combination of granny Smith apples and a sweeter apple like honeycrisp. Other great sweet options include: Jonagold, Braeburn, and Pink Lady.
How Do You Reheat Apple Rolls?
To reheat, put the rolls in a pan with tinfoil over the top and place in a preheated 350ºF oven for 10 minutes.
Can Apple Rolls Be Frozen?
Let the rolls cool completely, then wrap well in plastic and foil before freezing. Apple rolls can be frozen for up to 3 months. Let them thaw overnight in the refrigerator and then warm them up in the oven or microwave before eating.
Do Apple Rolls Need To Be Refrigerated?
Apple Rolls will keep for 2-3 days at room temperature, but they will keep for 4-5 days in the refrigerator.
We’ve already posted the world’s best cinnamon rolls! My goodness, they are perfection! Imagine those with an apple filling and caramel-y sticky sauce drizzling down the sides. Yes, you have reached the peak of the apple dessert mountain. The pinnacle of perfection. Get your buns in that kitchen and make these!
Fall has never tasted so good! Caramel apple sweet rolls for breakfast, brunch, or dessert! Fall might be my favorite season just for these apple sweet rolls.
More Easy Apple Desserts:
- Apple Cake with Caramel Frosting
- Apple Brown Betty
- Easy Apple Dumplings with Sprite
- Apple Pie Bread Pudding with Vanilla Sauce
- Apple Cheesecake Bars
- Mini Dutch Apple Cheesecakes
- Apple Pie Bombs al la Mode
- Apple Pie Pull-Apart Bread
- Best Apple Crisp
- Apple Cake with Caramel Sauce
- Apple Cider Cupcakes with Cinnamon Frosting
- Fried Ice Cream – Apple Pie
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Apple Cinnamon Rolls
- 1/2 Cup Water warm
- 1/2 Cup Whole Milk
- 2 1/4 teaspoons Instant Yeast
- 1/2 Cup Sugar plus 1 teaspoon
- 1 teaspoons Salt
- 1 Egg large
- 2 1/2 Tablespoons Canola Oil
- 2 3/4 Tablespoons Butter
- 3 1/2-4 Cups Flour
- soy lecithin 1 dime-sized amount *See Note
- 3/4 Cups Brown Sugar
- 1/2 Cup Butter melted
- 1/4 Cup Corn Syrup light
- 3/4 Cup Brown Sugar
- 1 1/2 Cups Apples finely chopped
- 2 teaspoons Cinnamon
- 1/4 teaspoon Nutmeg
- 1 Pinch Cloves
- 1/4 Cup Butter softened
- 1 Cup Powdered Sugar
- 1/4 Cup Butter
- 1/2 teaspoon Vanilla
- 2-3 Tablespoons Heavy Cream
For The Rolls
- In a glass measuring cup, add the water and milk.
- Heat in the microwave until warm, about 30 seconds to 1 minute.
- Make sure it's warm and not hot.
- Add the yeast and 2 teaspoons of sugar.
- Allow to foam for 5-10 minutes.
- In another measuring cup, add the buttermilk and warm as well. Making sure it's luke warm, add it to the yeast mixture.
- In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.
- Add to the yeast mixture in a standing mixer.
- Stir with a dough hook to combine.
- Add the flour over the top and the soy lecithin, continue to mix until smooth. Place a little oil in a bowl, and place the dough in the bowl, turn over once and cover with a towel to rise until doubled, 1-2 hours.
- Punch the dough down and turn out onto a surface. Cover and let rest while you make the filling.
For The Sticky Sauce
- Lightly grease 9x13” pan and set aside.
- In a bowl, mix together 3/4 cup brown sugar, 1/2 cup butter and the corn syrup. Spread the mixture in the pan bottom.
For The Filling
- In a bowl, prepare the filling. Add 3/4 cup brown sugar, , apples, and spices.
- Roll the dough on a lightly floured surface into an 18x12” rectangle. Spread 1/4 cup butter all over. Sprinkle with the apple filling. Roll, starting on the long side and pinch the dough shut at the seams.
- Slice using unflavored floss by sliding it under the rolls, pulling each end up and crossing to slice through. Arrange in a pan over the sticky sauce. Allow to rest until double, 30-45 minutes.
- Bake at 375 degrees for 25-30 minutes or until golden, sliding foil over the tops the last 10 minutes if they are getting too brown. Just like we do with our Banana Bread.
For The Icing
- Place the butter in a skillet over medium heat and cook, stirring occasionally until it begins to turn nutty in color with browned bits on the bottom. Pour off into a bowl to cool.
- Once cool, add the butter, powdered sugar and vanilla to a bowl and whisk to combine. Add cream as needed.
- Remove from the oven and drizzle with browned butter glaze. When serving be sure to serve any extra sauce.
In case you need a few more fall-inspired breakfast recipes…
My favorite pancakes of the season!